Middle Eastern Turkey Meatballs Sheet Pan Dinner

Middle Eastern Turkey Meatballs Sheet Pan Dinner
 
When my friends and fellow dietitians Erin and Dara of How to Eat shared this recipe on their Facebook page, I knew I had to make it! I noticed that their recipe was based on one from Smitten Kitchen, so I consulted both in this version. I even made the cucumber and tomato salad as recommended! I think this would also be good with warm pita wedges and/or rice.
Author:
Recipe type: Main
Cuisine: Middle Eastern
Makes: 4-6 servings
Ingredients
Chickpeas & Cauliflower
  • 1 head cauliflower, cut into florets
  • 1 red onion, sliced lengthwise
  • 1 can (19 fl oz/591 mL) chickpeas, drained, rinsed and patted dry
  • 2 Tbsp (30 mL) olive oil
  • 1 Tbsp (15 mL) fennel seed
  • 1 tsp (5 mL) ground cumin
  • 1 tsp (5 mL) ground turmeric
  • Salt and pepper, to taste
Meatballs
  • 1 lb (454 g) ground turkey
  • ½ cup (125 mL) panko, or another plain, dry breadcrumb
  • ¼ cup (60 mL) plain yogurt
  • 1 large egg
  • 2 garlic cloves, minced
  • 2 Tbsp (30 mL) chopped cilantro, flat-leaf parsley or mint leaves, or a mix thereof, plus more to garnish
  • 2 Tbsp (30 mL) water
  • 1 tsp (5 mL) kosher salt
  • ½ tsp (2 mL) ground coriander
  • ½ tsp (2 mL) ground cumin
  • ½ tsp (2 mL) ground turmeric
  • ¼ tsp (1 mL) cayenne, hot paprika, or red pepper flakes, plus more to taste
Tahini Sauce
  • ½ cup (125 mL) tahini
  • ¼ cup (60 mL) lemon juice
  • ~¼ cup (60 mL) water
  • Salt, to taste
Instructions
  1. Preheat oven to 400˚F. Line two baking sheets with parchment paper.
  2. In a large bowl, mix together ingredients in "Chickpeas & Cauliflower" section. Toss until vegetables and chickpeas are evenly coated in spice. Spread in a single layer on one of the baking sheets. Roast in preheated oven for 25 minutes.
  3. Meanwhile, mix together meatball ingredients in a medium bowl. Shape into 1.5" (4 cm) balls and place on second baking sheet.
  4. After 25 minutes, leave the chickpeas and cauliflower in the oven, and place the baking sheet with the meatballs in the oven. Roast the two pans of ingredients until a thermometer inserted into the centre of a meatball reads 165˚F (74˚C) and the vegetables are browned and tender, about 15 minutes.
  5. Meanwhile, prepare the tahini sauce by mixing the ingredients together in a medium bowl. To serve, place the vegetables and chickpeas on a large platter and distribute the meatballs evenly on top. Drizzle with tahini sauce.

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